Ran out of baking powder some time ago and used this substitute found on the internet:
1 part baking soda
2 parts cream of tartar
They didn't say how much of the mixture was equivalent to how much baking powder, so I threw a whole lot into a cake and it raised so much better than with baking powder. So far, it seems like you can't use too much of it. Too much baking powder gives a bitter taste to cakes, imo.
I've started using it in everything baked. Of course Cream of Tartar is expensive, but I don't bake that much anyway.
Anyone else try this with similar results? Or is it just my imagination? Or is baking powder not as good as it used to be?
1 part baking soda
2 parts cream of tartar
They didn't say how much of the mixture was equivalent to how much baking powder, so I threw a whole lot into a cake and it raised so much better than with baking powder. So far, it seems like you can't use too much of it. Too much baking powder gives a bitter taste to cakes, imo.
I've started using it in everything baked. Of course Cream of Tartar is expensive, but I don't bake that much anyway.
Anyone else try this with similar results? Or is it just my imagination? Or is baking powder not as good as it used to be?
